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This Juicy Veggie Pasta Salad is loaded with top-notch, delicious ingredients. I can’t get enough of the mix of fresh and sundried tomatoes. With fresh tomatoes in peak season right now, it’s the perfect time to enjoy nature’s bounty! I love picking up a variety of orange, yellow, and red tomatoes from the farmers’ market for the freshest taste.
When choosing sundried tomatoes, go for the “sulphite-free” ones to avoid extra additives. These may look a bit darker without the preservatives but trust me, they taste just as delicious. Organic sundried tomatoes are also free from sulphites.
I prefer oil-packed sundried tomatoes because they are already soft and ready to use. If you get the dried ones, don’t worry; they’re easy to rehydrate. Just soak them in warm water for about 10 minutes, and they’ll become perfectly soft and easy to chop. Every time I visit Austria, I make sure to get a big bag of sundried tomatoes from Venice airport to enjoy them for months. They also make a great sundried tomato sunflower spread for Chickpea bread.
What makes this salad exceptionally tasty is the generous use of herbs. I recommend fresh herbs like basil or parsley, or whatever you have available. My father-in-law’s garden is overflowing with fresh herbs right now, so I’m adding them to almost every dish I make.
Currently in Austria, this pasta salad has become a favorite because of its simplicity. We don’t cook as much on our travels, so quick recipes like this one are lifesavers, meaning more time for hiking and swimming, which is our daily routine here!
I named this recipe “Juicy” Veggie Pasta Salad because the combination of fresh tomatoes and dressing makes it irresistibly juicy. If you’re looking for another refreshing salad, try my Juicy & Crunchy Kale Salad. It’s a staple at home in Toronto, and both Walker and Vienna love it. Vienna only eats kale when it’s finely chopped.
When I travel, I find the nearest health food store to stock up on ingredients. That’s how I discovered some fantastic gluten-free pasta. I’m not against regular pasta—it’s delicious—but I often opt for gluten-free for easier digestion. Chickapea pasta is another great choice as it’s rich in protein and fiber.
Here’s my Juicy Veggie Pasta Salad recipe, serving four. I used a gluten-free penne made from a blend of different flours. If you’re as much a pasta enthusiast as my family, here are some more pasta recipes you’ll enjoy:
– Creamy Avo Pasta Salad
– Memories of Tuscany Bolognese
– Spicy Sausage with Spaghetti Squash
I’m always making pesto pasta since it’s Vienna’s favorite. I use this Lemon Basil Pesto recipe, and her favorite pasta bowl will be featured in my upcoming cookbook, The Joyous Cookbook (Dec 2019).
I hope you enjoy this recipe as much as I do! Happy summer!
I made this recipe recently, and it turned out perfectly—so delicious with the sundried tomatoes.
Thank you for commenting, Julia! I’m glad you enjoyed it.
I’m a big fan of pasta salads too! My kids always request it for soccer games and family BBQs. Your version looks beautiful. Just curious, what brand of gluten-free pasta did you use?
When I made it in Europe, I didn’t catch the brand, but at home, I like Quinoa Go-go and Chickapea Pasta.
Made this for dinner tonight, and it was awesome! I added radishes, red onions, and cucumbers from our garden. Thank you for the fantastic recipe!
I’m thrilled you loved it. Your additions sound wonderful too!
This salad is amazing. I used feta cheese mixed with olives and tomatoes—simply delicious. Thank you for sharing this recipe.
That sounds fantastic!
Oh my, this is such a delightful salad. My husband and I devoured it, especially using our own vine-ripened tomatoes. This recipe is definitely a keeper.
That sounds like the best way to enjoy it, with homegrown tomatoes! I’m so happy you and your husband loved it.
